Externships????

302
10
Joined Apr 23, 2006
I go to the CIA and i have to do an 18 week externship, im leaning towards somewhere close to home so i dont have to go to long with out seeing my family or girlfriend. I want to go somewhere reputable and a decent menu where i can do work and learn things at the same time. I dont want to do grunt work, if they wanted someone to do that i think they can find someone in highschool, im paying alot of money and am getting a good education i dont want to waste a year to peel carrots. But thats just me.
 
259
10
Joined Jul 16, 2005
You probaly are going to do some grunt work, but maybe not all the time. Dont expect to go into the kitchen and be thrown right on to the hot line. Im at a resort right now on externship and i started off cooking roomservice, which is mainly burgers and things. When i switched kitchens i started off in the pantry station and had to earn respect/work hard, and now im actualy starting on the hot line tonight. And I have been here about 2 months. Alls im and saying is that your probaly wont be peeling carrots the whole time but dont expect to hope right onto the hot line.
 
259
10
Joined Jul 16, 2005
also btw im down in virginia and my girlfriend family are back in pa, at first i didnt know how i was going to be able to go that long with out seing them but i have seen my girlfriend 4-5 times since i have been here, if anything it has made our relationship stronger than anything else. do what you want but i wouldnt see yourself short by staying in NJ.
 
302
10
Joined Apr 23, 2006
Thanks, yeah i know what you mean i dont expect myself to be thrown into the line but i dont expect to be peeling carrots or potatos. But i dont really know. I am trying to look else where, i dont want to go to far but i dont want to be right next door i guess. I just want to be somewhere that is reputable and has alot to offer.
 
6
10
Joined Nov 4, 2007
Im new to the forums so hello!

I just started attending LeCordon Bleu in Pittsburgh last week. I'll have a 4 month externship in a year. It's a lot to think about. I really like this area and was thinking I may look into some of the really nice resorts they have outside of downtown. Then again I was told Disney was great, considering they pay for you to live there while you work. Can't really beat that.
On the other hand I was thinking of looking into places with well known chefs since that seems to be a big factor in where u get to down the road. Im just not sure whats more important on my resume, and what will give me the most knowledge. Not to mention what is worth the 4 months.. I dont want to pend all kinds of money (that I dont have) to move across country for a 4 month position, I may not stay at...
 
4
10
Joined Mar 11, 2008
Hi!
I'm from Brazil and I want to go to a pastry school in the US. Which would you say is better? NECI or Notter school?
Thank you,
Giovanna
 
1
10
Joined Jan 19, 2009
I attended Western Culinary Institute in Portland, OR. A degree from that culinary school meant very little to the restaurants in the town of Portland, mostly because the school accepted anyone and everyone that applied. I knew I had to set myself apart, so I tried for an externship at the best restaurants in the country. I grew up outside of New York City, so that's where I started, knowing there are good restaurants there.

I found that getting an externship at a very high level restaurant was not that hard (my grades were good and I had a recommendation letter, which definitely helped) because all I did was send my information to The French Laundry in California, and they accepted me. Yes it's unpaid, and yes I am at the bottom of the totem pole, but I am learning so much about simply how to act when working in a great kitchen.

One of the hard things is getting a position at The French Laundry when my externship is over. If I did my externship at a lower caliber restaurant my chances of getting a job are lower, but just having The French Laundry on my resume cannot be a bad thing.

The final word is this: be careful, because traveling is not easy, especially the older you get, so don't forget about that.
 
3,355
46
Joined May 29, 2006
I believe in externships. you could learn more in a week then you could in a semester. However I think the schools should not charge the student for the time served on an externship, as the schools are to expensive now. I also feel no culinary school should accept any student unless they have worked in a food service facility prior. This way there would be fewer drop outs ,because the student would get a first hand idea of what the business will entail and its demands.and what to expect going into it. Its not all visions of sugarplums and celebrity chef fare.
 
2
10
Joined Jun 30, 2010
I have been perusing the website and have found many interesting comments/recommendations.

 

I am about to head on to my 4th term of culinary school at the LCB in Sacramento, CA and I love every minute of it!

 

We are at the stage right now where we are feeling the pressure to find our externship location ~ needless to say, I am getting quite nervous.

 

I work 9-5:30 daily as a Claims Adjuster and go to school at night from 7-10:35, sometimes even 11pm.  So, having free time to look up externship opportunities is not really an option right now...

 

But I wanted to know if anyone had any suggestions on getting an externship at The Food Network... high aspirations, I know, but any help would be GREATLY appreciated!!

/img/vbsmilies/smilies/chef.gif
 
1
10
Joined Jan 16, 2011
My externship is in July 2011-September 2011. I really want to spend it in Toronto or Montreal Canada. Does anyone know how I would go about starting the process of finding a place to do my externship there? I live in Jacksonville FL. After school is all said and done I'm hoping to move to Toronto Canada permanently. Could use any help or advice!!! Thanks :)
 
1
10
Joined Oct 17, 2011
Im a student at Le cordon Bleu in dallas tx. im currently not working in the industry. But i have my externship coming up in May 2012. i need some ideas where to do my externship...i want to work with an unknown chef. so if anyone has any ideas please feel free to respond to my post. Any chefs need or want a willing culinary student to come and work in their kitchen im ready and willing.
 
1
10
Joined Dec 13, 2011
Hello, I saw your question about externships in Italy, I am a culinary student at le cordon bleu dallas tx, I am wanting to do my externship in Italy as well and have yet to find any solid information to get the ball rolling, I still have awhile as I am on my 12th week of school, but I know it takes time to get all the affairs in order so the sooner I learn the information needed the sooner I can be ready, I was wondering if you were able to get any information in regards to the subject, any help would be greatly appreciated, thank you.
 
37
15
Joined Oct 17, 2011
Hello, I can't help you with an externship in Italy; however Student Chefs Abroad places culinary students in England's award winning restaurants. There are many advantages to doing your externship in England. Very importantly there is no language barrier! Do you speak Italian? There is nothing worse than working in the restaurant kitchen during a busy and stressful service and the Chefs call out to you in Italian and you can’t understand what they are asking you to do. Not speaking the language puts you at a disadvantage and makes it harder for you to learn. The participating restaurants that I work with specialize in “Modern British Cuisine” influenced by Mediterranean, French, Asian and Indian food and by celebrity chefs. Far from the stereotypes of the past, this cuisine emphasizes fresh, local ingredients and innovative, elegant presentation. Many of the restaurants raise their own chickens for eggs, have their own vegetable gardens, a few of them even have their own farms. The chefs rotate out into the farms. This is a great way to learn about ingredients starting with how they are grown to how they become used to make incredible dishes. The kitchens are smaller and you work side by side with some of the top chefs in England. What a fantastic way to learn and to be mentored! There are so many other advantages I would love to talk to you about.
 
1
10
Joined Mar 19, 2007
I'm a culinary student at Le Cordon Bleu - Miami.  I will be starting my externship in May so I'm beginning my planning now.  So many of our students here got stuck without an externship when they finished the restaurant rotation at the school that they took anything - Sports Bars and Grill's, Chilpote's, Chili's, etc.  Nothing wrong with that if thats what you want.  I'm aiming at high end international resorts, respected culinary TV shows prep, Michelin stared restaurants/Chefs, Beard award winning Chefs, overseas international cooking, big name restaurants (such as The French Laundry, etc), etc.  Asking for any ideas, leads, etc.  Check out my FB page.  Thinking about starting a blog just on the subjuct of Culinary Externships and how to get the best for your goals.

Chef Clarence Shields
 
Last edited:
2
10
Joined Jun 19, 2012
Hello, everyone! I attend Lincoln Culinary Institute in Hartford, CT.  My externship will not start till the end of March 2013.  It is far off.  But, my list is already started.  Trying to get accepted down south, preferably Florida.  WDW is at the top of my list, with Four Seasons, Gaylord Palms, Ritz-Carlton, and Waldorf Astoria rounding out my "Top 5".  If anyone has had experience with the last four programs, let me know! 
 
5
10
Joined Nov 21, 2011
Hello, everyone! I attend Lincoln Culinary Institute in Hartford, CT.  My externship will not start till the end of March 2013.  It is far off.  But, my list is already started.  Trying to get accepted down south, preferably Florida.  WDW is at the top of my list, with Four Seasons, Gaylord Palms, Ritz-Carlton, and Waldorf Astoria rounding out my "Top 5".  If anyone has had experience with the last four programs, let me know! 

Try to get some work at Briccos. I just moved out of Hartford, and attended Lincoln (left after being told I didn't have time for cigarette with three hours for as many dishes and that if shellfish don't open simply crack them open and plate away). They won't pay you immediately, but if you go in and prove you can get things done you will have an amazing opportunity to learn. Grants is slower but hard to get a job in, and I never had any experience at trattoria. The guys at Bricco know how to get things done and will certainly teach you alot if things if you are willing to ask questions and listen to answers/criticism. Try to piggy back a few days of work with school, is tough on sleep but worth it. life is much different in the kitchen than at school, better to see the grind before making the commitment to move. I've seen many of people with diplomas walk in and fail, but dismiss criticism as if they learned it all already, when in the kitchen you are never done learning.

some things Lincoln just can't get you ready for, four hundred at Bricco will help fill those gaps. It would throw done extra money in your pockets and give you a great head start on the rest of the pack piling out of the printing presses.

Sent from my SCH-I510 using Tapatalk 2
 
37
15
Joined Oct 17, 2011
Currently, I have a student enrolled in my externship program to England from Lincoln Tech. He will be going to England mid July and staying for six months. I placed him in a two rosette starred restaurant. There are many advantages to doing your externship abroad in England. Very importantly there is no language barrier! The participating restaurants that I work with specialize in “Modern British Cuisine” influenced by Mediterranean, French, Asian and Indian food and by celebrity chefs. Modern British cuisine emphasizes fresh, local ingredients and innovative, elegant presentation. Many of the restaurants raise their own chickens for eggs, have their own vegetable gardens, a few of them even have their own farms. The kitchens are smaller and you work side by side with some of the top chefs in England. What a fantastic way to learn and to be mentored! There are so many other advantages. Having done an externship in an award winning restaurant in England will be invaluable on your resume. It will demonstrate that you are extremely motivated and serious about your career. You will stand out. Please contact me if you have any questions or anything that I can help you with. StudentChefsAbroad.com
 
1
10
Joined Aug 12, 2012
Hello my name is Shawn and I am in Culinary School in Orlando Florida, this is the end of my program if I don't a externship by the 25th of August I will not Graduate.  I am a hard worker and fast learner.  I have lots of experience in the cooking  arena.  Can someone please help me? 

Shawn

<edit - PM me>
 
Last edited by a moderator:

Latest posts

Top Bottom